Eggplant "Lasagna"

With a Side Green Salad with Sunflower Seeds

  • 30 min
600 calories and less
Vegetarian
High in fiber
High Protein
Treat yourself with this delicious lasagna-like eggplant dish. Comforting and cheesy, every bite will melt in your mouth!

Allergens: Dairy product, Egg, Nut, Wheat
"""Eggplant """"Lasagna"""""""

Ingredients

1
Eggplant(s)
2
Egg(s)
1/4 cup(s)
Panko
250 ml
Marinara Sauce
40 g
Baby Spinach
1/4 cup(s)
Ricotta
80 g
Mozzarella
2 cup(s)
Cabbage Mix
1 tbsp
Sunflower Seeds
1 tsp
Cider Vinegar
Nutritional facts
Per serving
Amount / Serving
Calories
489 kcal
Total fat
23 g
Saturated Fat
10 g
Sodium
954 mg
Total Carbohydrate
39 g
Fiber
12 g
Sugar
18 g
Proteins
34 g

Instructions

Prepare the ingredients
1

Prepare the ingredients

Preheat oven at 400°F

Slice the eggplant in roughly 1 inch thick slices (approx. 12 slices, double for 4ppl.).

Prepare the eggplant
2

Prepare the eggplant

Put egg and panko in separate bowls.

Take the eggplant slices, dip in egg then in panko.

Cook the eggplant
3

Cook the eggplant

In a pan over medium high heat, warm 1 tbsp of olive oil (double for 4 ppl.). Cook eggplant slices for about 2-3 minutes on each side or until golden.

Transfer to paper towels and press with more paper towel to absorb oil. Repeat with remaining slices.

Bake the dish
4

Bake the dish

Spread 1/4 of the marinara sauce over the bottom of a baking pan; top with a layer of eggplant slices, spinach, sauce, eggplant, ricotta, sauce, eggplant, remaining sauce and mozzarella. Cover with foil and bake for about 20 minutes.

If you have less eggplants slices, omit the middle row

Make the salad
5

Make the salad

In a bowl, mix the cabbage and kale mix with the sunflower seeds. Add the cider vinegar and 1 tsp of olive oil (double for 4 ppl.)

Serve
6

Serve

Remove eggplant dish from the oven and serve with the salad.